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Ginger Charred Broccoli and Tofu Sesame Rolls

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes

Ingredients

  • 2 cups broccoli florets from 2 stems of broccoli + the broccoli stems spiralized with Blade D
  • sesame oil to drizzle
  • salt and pepper
  • ½ teaspoon Simply Organic Ginger Root
  • 1 ripe avocado
  • 6 rice wrapper sheets
  • 1.5 teaspoons Simply Organic Black Sesame Seeds
  • 4 oz baked tofu cut into 1/8” strips
  • ¼ cup packed mint sliced
  • For the dipping sauce:
  • 1 teaspoon sesame oil
  • 3 tablespoons grapeseed oil
  • 1/4 cup tahini
  • 3 tablespoons soy sauce
  • ¼ teaspoon Simply Organic Ginger Root
  • 2 tablespoons rice wine vinegar
  • ½ teaspoon red pepper flakes
  • 1 teaspoon honey

Instructions

  • Preheat the oven to 450 degrees. Lay out broccoli florets and stem noodles on a parchment paper lined baking sheet and drizzle with sesame oil and season with salt, pepper, and Ginger Root. Bake for 20 minutes, shaking the pan halfway through, or until fork tender and charred (black and deep brown in color.) Remove from oven and chop well.
  • While broccoli cooks, peel, pit, and thinly slice the avocado. Set aside.
  • Prepare the dipping sauce. Combine all ingredients in a small bowl and whisk together. Set aside in a serving vessel you’ll be serving alongside the spring rolls.
  • Create an assembly line of the vegetables for the spring rolls (this just helps you keep organized).
  • Fill a shallow dish with warm water. One at a time, dip a rice wrapper sheet into the water for 5 to 10 seconds. Remove and place on a flat surface, like a cutting board or plate.
  • In the middle of one of the rice wrappers, sprinkle with ¼ teaspoon black sesame seeds in a horizontal row formation and lay 4 avocado slices down (they should be very thin), 4 tofu strips, 1 pinch of mint, and 2 tablespoons of the broccoli mixture.
  • Fold the bottom half of the rice paper wrapper over the filling. Holding firmly in place, fold the sides of the wrapper in. Then, pressing firmly down to hold in place, roll the entire wrapper horizontally up from the bottom to the top. Turn the roll so that the seam faces down and the avocado faces up.
  • Continue with the remaining ingredients and rice wrappers to make 6 rolls. Place on a plate and cover with plastic wrap and refrigerate, if not serving immediately.
  • Serve the spring rolls with the dipping sauce, topped with more sesame seeds.